한국응용과학기술학회지 (Journal of the Korean Applied Science and Technology)

  • 제33권3호
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  • Pages.575-586
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  • 2016
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  • 1225-9098(pISSN)
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  • 2288-1069(eISSN)
한국응용과학기술학회 (The Korean Society of Applied Science and Technology)
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도계과정 중 이온화칼슘 냉침이 닭고기 신선도 및 칼슘 함량에 미치는 영향

Effects of cooling water treatment with ionized calcium on calcium content and quality of fresh chicken meat in poultry slaughtering process

  • 최두형 (강원대학교 동물생명과학대학) ;
  • 박병성 (강원대학교 동물생명과학대학) ;
  • 진지영 (주식회사 지투지)
  • Choi, D.H. (College of Animal Life Science, Kangwon National University) ;
  • Park, B.S. (College of Animal Life Science, Kangwon National University) ;
  • Jin, J.Y. (g2g Co. Ltd.)
  • 투고 : 2016.07.20
  • 심사 : 2016.09.29
  • 발행 : 2016.09.30
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초록

An experiment was carried out to determine the effect of cooling water treatment with ionized calcium on calcium content, extending the shelf-life and quality of fresh chicken meat in poultry slaughtering process. The subjects were divided into four groups: control (0% without ionized calcium) and treatment groups (0.5, 0.7, 0.9% ionized calcium). The results indicated that the cooling water treatment with ionized calcium exhibited the bacterial counts of $10^5CFU/cm^2$ in surface of chicken meat, and maintained the quality of fresh chicken meat with extending the shelf-life above seven days when compared with that of control group. The results found that the cooling water treatment with ionized calcium could produce the calcium enrichment of chicken meat as nine times higher in calcium content of chicken meat when compared with that of control group. pH, water holding capacity, TBARS (MDA mg/kg) in chicken meat via the cooling water treatment with ionized calcium showed 6.4, above 50, below 0.10, respectively, with preventing the oxidation of unsaturated fatty acids. Lightness ($L^*$) as a chicken meat color, shear force indicated above 60, below $1.70kg/0.5inch^2$, respectively.

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